Name: Endive Tarte Tatin with Burrata Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French
Ingredients: 1 (14-ounce) package frozen puff pastry, thawed; All-purpose flour, for surfaces; 6 large endive (1 1/2 pounds), halved lengthwise through the core; 6 tablespoons unsalted butter; 3 tablespoons turbinado sugar or granulated sugar (divided); Salt and black pepper, to taste; 2 tablespoons lemon juice; 1/4 cup chopped chives, plus more for garnish; 2 (8-ounce) balls burrata cheese

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Introduction

This Endive Tarte Tatin with Burrata is a sophisticated twist on a classic French dessert, transforming it into a savory delight. Caramelized endives paired with creamy burrata create a perfect balance of flavors, all wrapped in golden puff pastry. It’s an elegant dish that’s surprisingly simple to prepare.

A round tart with a golden brown crust sits on a white plate, topped with several large, caramelized, layered pieces of pale yellow and light brown endive arranged in a circular pattern radiating from the center, sprinkled with small green chives. One slice is cut and slightly pulled out, held by a silver spatula with a wooden handle, showing the crust thickness at the edge. Next to the plate, a white bowl holds a smooth white cream with a spoon. The tart and bowl are on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

All-purpose flour, for surfaces
1 (14-ounce) package frozen puff pastry, thawed
6 tablespoons unsalted butter
3 tablespoons turbinado sugar or granulated sugar
6 large endive (1 1/2 pounds), halved lengthwise through the core
Salt and black pepper
2 tablespoons lemon juice
1/4 cup chopped chives, plus more for garnish
2 (8-ounce) balls burrata cheese

Instructions

Step 1: Heat the oven to 425 degrees. On a lightly floured surface, roll out the thawed puff pastry with a floured rolling pin into a 12-inch square about 1/8-inch thick. Transfer the pastry to a sheet tray and refrigerate until ready to use.
Step 2: In a 12-inch high-sided, ovenproof skillet, melt the butter over medium-low heat. Stir in 2 tablespoons of sugar until mostly dissolved. Add the endive halves, season with salt and pepper, and cook, turning occasionally, until the endives are coated in butter and edges begin to wilt, about 5 minutes.
Step 3: Arrange the endive cut side down in the skillet, cover, and cook until softened and golden, about 10 minutes longer. Carefully flip the endives over, sprinkle the cut sides with the remaining 1 tablespoon sugar, then turn them again so they are cut side down in a single layer.
Step 4: Drizzle the lemon juice over the endives, scatter the chopped chives, and season with salt and pepper.
Step 5: Cover the endives with the chilled puff pastry, tucking the edges into the skillet sides. Prick the pastry all over with a fork to allow steam to escape.
Step 6: Bake in the oven until the pastry is puffed and deep golden, about 30 minutes. Remove from the oven and let stand for 5 minutes.
Step 7: Run a knife along the edge of the pastry to loosen it. Place a serving plate over the skillet, use oven mitts to grip the plate and skillet tightly, and swiftly invert the tart onto the plate. Carefully remove the skillet and reposition any endive that has shifted.
Step 8: Cut the tart into wedges, top each with a portion of burrata, and garnish with additional chives and black pepper. Serve warm or at room temperature.

Tips & Variations

Use chilled puff pastry and work quickly to keep it cold for best puff and flakiness.
Substitute radicchio or Belgian endive for a slightly different flavor and color contrast.
For extra brightness, add a sprinkle of lemon zest along with the lemon juice before baking.
Serve with a simple green salad tossed in a light vinaigrette to balance the richness.

Storage

Store any leftover tarte in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven until warmed through to preserve the pastry’s texture and maintain the creamy burrata topping. Burrata is best added fresh just before serving and not stored on the tart.

How to Serve

A round tart with a golden brown base topped with several layers of caramelized, soft, light brown and beige endive halves arranged in a circular pattern like flower petals, covered with finely chopped green herbs sprinkled evenly on top; one slice is being lifted with a silver spatula showing the thick, crispy crust edge and the soft, shiny endive layer, all placed on a white plate on a white marbled surface, next to a small black bowl with a dollop of white creamy sauce and a spoon. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this tart without an ovenproof skillet?

Yes, you can use an ovenproof baking dish or a cake pan that fits the recipe size. Just make sure the sides are high enough to hold the butter and endive during cooking.

What can I use if I don’t have burrata?

Fresh mozzarella or ricotta can be used as a substitute, though the flavor and creaminess will be milder. Adding a drizzle of good olive oil helps enhance the richness.